Creamy Polenta with Cabbage Topped with Greens & Pine Nuts
Last night I made some creamy polenta with onions, cabbage and garlic. I added some nutritional yeast to give it a bit of a cheesy flavor and cabbage for richness. I don't cook polenta very often because it's often difficult to find non-GMO, organic polenta. I bought mine in bulk at Whole Foods, but you can also purchase organic grits, polenta or cornmeal online. They all work. Cooking time depends on the coarseness of the grain.
You can also purchase instant polenta or polenta ready-made in tubes or blocks. If you buy pre-cooked or instant, check the ingredients carefully to make sure it isn't overly processed.
For those following a gluten-free diet, polenta works as a gluten-free grain substitute.
Although polenta contains numerous vitamins and minerals, it's not classified as a good source of any one vitamin. Polenta contains traces of calcium, iron, magnesium, B vitamins, vitamin A and vitamin E.
The key to preparing polenta is to add lots of layers of flavor. Hence the cabbage, onions, garlic and nutritional yeast additions. Pile on the greens cooked any way you like to prepare them. I lightly steamed this spinach, topped it with lemon juice, citrus shavings and a sprinkle of pine nuts.
This creamy polenta can sit for about 30 minutes on warm without any problems. If it sits any longer, you may have to add more liquid. I recommend serving it right away.
If you find yourself with a lot of leftover polenta, pour the polenta into a baking pan or any wide, flat, shallow container. Cover and refrigerate. Cut into triangles and saute until it's crispy on both sides. Top with marinara sauce or any sautéed vegetables.
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- 1 cup coarse non-gmo, organic cornmeal
- ⅓ cup vegetable broth for sautéing
- 4 cups of vegetable broth (or water)
- 1 onion, chopped
- 2 cloves garlic, chopped
- 2 cups green cabbage, chopped well
- ¼ cup nutritional yeast
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 2 tablespoon of grated lemon peel
- 10 cups (10 ounces) of greens
- ⅓ cup pine nuts
- 2 tablespoon fresh lemon juice
- lemon wedges
- In a large saucepan, heat the ⅓ cup of vegetable broth. Add the onions and cabbage and saute the vegetables until soft. About 5 minutes. Add more vegetable broth if sticking.
- Add the chopped garlic and cook for another 2 minutes.
- Add the 4 cups of vegetable broth and bring to a boil.
- Whisk the polenta into the boiling water in a slow, steady stream.
- Whisk in the nutritional yeast.
- Lower the heat. Cook over a moderately low heat, whisking frequently, until the polenta is thickened and tender, about 30 minutes.
- Cut the greens into bite-size pieces. Add one or two inches of water to a pan and insert the steamer basket. Bring the water to boil over high heat.
- Add the greens and cook until they are bright green. Make sure you don't overcook them. This process should only take a minute or two.
- Pour the polenta into a bowl. Spoon the greens over the top. Sprinkle with lemon juice and grated lemon peel. Top with pine nuts. Serve with lemon wedges.